This pie appeals to kids and adults alike! The chocolate crust and caramel topping make it all the more special. I like the nice contrast of the creamy marshmallow filling with the crunchy peanuts. An added bonus is that this pie can be made ahead of time. —Lisa Varner, El Paso, Texas
Peanut-Cashew Marshmallow Pie
Updated on Nov. 09, 2023
Ingredients
- 4 cups miniature marshmallows
- 1 cup 2% milk
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- 1/2 cup lightly salted dry-roasted peanuts, coarsely chopped
- 1/2 cup salted cashews, coarsely chopped
- 1 chocolate crumb crust (9 inches)
- 1/4 cup hot caramel ice cream topping
- 2 tablespoons chocolate syrup, optional
Directions
- In a large saucepan, combine marshmallows and milk over medium heat, stirring often, until marshmallows are melted and mixture is smooth. Remove from heat. Transfer mixture to a bowl; stir in butter and vanilla. Place bowl in a pan of ice water. Gently stir until mixture is cool and begins to thicken, about 5 minutes.
- In a large bowl, whip heavy cream at high speed until soft peaks form. Gently fold whipped cream into marshmallow mixture. In a small bowl, mix together peanuts and cashews; reserve 1/4 cup for topping. Fold remaining nut mixture into marshmallow mixture. Spoon marshmallow mixture into crumb crust. Sprinkle reserved 1/4 cup nuts over top. Refrigerate, covered, at least 6 hours or overnight. Before serving, drizzle with caramel topping and, if desired, chocolate syrup.
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